The main care must be, that the vessel it boileth in, be covered so
exceeding close, that not the least breath of steam get out, else it will
not be tender, but tough and hard. It will be boiled enough, and become
very tender in about a good half hour. Then take it out, unty it, and throw
away the skin, and lay the flaky fish in a Cullender, to drain away the
water from it. You must presently throw a little Salt upon it, and all
about in it, to season it. For then it will imbibe it into it self
presently; whereas if you Salt it not, till it grow cold in the air, it
will not take it in. Mean while prepare your sauce of melted well thickened
butter (which you may heighten with shreded Onions or Syves, or what well
tasted herbs you please) and if you will, you may first strew upon the fish
some very small shreded young Onions, or Sibbouls, or Syves, or Parsley.
Then upon that pour the melted butter to cover the fish all over, and soak
into it. Serve it in warm and covered.
TO DRESS PARSNEPS
Scrape well three or four good large roots, cleansing well their outside,
and cutting off as much of the little end as is Fibrous, and of the great
end as is hard.
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